Homemade Garam Masala

Homemade Garam Masala is made in a moment, the spices you need are easy to get and once the mix is ​​​​made, it will last for months if you store it well.

I have an Indian cookbook at home that I never tire of rereading, the culinary diversity of that country is such and its gastronomy so wide that you never stop discovering new things.

But there are some classics that I make regularly from time to time, on the one hand curry, my favorites are vegetable-based, I like them with all kinds of vegetables and greens, and chicken tikka masala, which is very easy to prepare and very effective.

Precisely for those two recipes I usually use Garam Masala, so I make it at home from time to time to have it available, it is so easy.

Garam Masala is a spice mix typical of Indian cuisine.

And although I am very much into flat and basic flavors, it is what I crave 90% of the days, I recognize that I always have room for a recipe with flavor, and when I say flavor, I mean flavor! and there are few cuisines that offer as much as Indian cuisine.

The list of spices that prevail in the gastronomy of a country as large as India is innumerable, the best known and used in the West are turmeric, coriander seeds, cumin seeds, cloves, pepper, and many others that are the basis of many of their dishes.

In this post I am going to explain how to make Garam Masala at home, in a very simple way, without complications.

You can make a small amount to use in a couple of recipes or make a lot at once and store it in an airtight container, it can last you a long time, a few months without problems.

When I grind spices by hand, I can’t help but remember my grandmother or so many other women who didn’t have as many gadgets as we do now and instead made everything.

To make this homemade Garam Masala I used some whole grain spices and others already ground, I lightly toasted the mixture, allowing their aromas to begin to emanate and then I crushed them in the mortar.

I like to crush the spices for Garam Masala by hand, in a small wooden mortar.

I have several mortars at home, it’s one of those utensils that I like because they are so decorative and at the same time so practical, I have one made of marble, another made of ceramic and the little one wood.

I usually crush the spices in the wooden one, it’s more comfortable because they don’t slip and it takes less time.

I estimate that to make the amount you see in the images, no more than 2 tablespoons, it took me between 10 and 15 minutes, which is nothing.

It is true that with an electric grinder, a coffee grinder would do, it would take a few seconds, and the mixture would be very fine, but keep in mind that you need to have only one for that use, if you do it with the coffee grinder the flavors will mix and it will be a disaster.

If you feel like making your own spice mix to prepare Indian-style recipes at home, I leave the recipe below.

I encourage you to do it and not to worry if you are missing an ingredient, you can make a very powerful mix using only part of them, it will not be an orthodox Garam Masala, but will be yours.

Cheers!

If you liked this post, you might also be interested in:

• Mushroom curry.
• Easy vegetable curry.
• Thai coconut soup.
• Cabbage soup with spices.

Learnhow to make this flavorful spice blend below.

GARAM MASALA CASERO

Preparar Garam Masala casero es muy fácil, es una mezcla de especias ligeramente tostadas y molidas, guárdala y úsala en tus recetas durante meses.

5 from 2 votes

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Prep Time 15 hours hrs 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course condimento, Especias

Cuisine cocina india, hindú

Servings 2 raciones

Calories 5 kcal

Ingredients

  

1x2x3x

• 1/2 cucharadita semillas de comino
• 1/2 cucharadita semillas de cilantro
• 1/4 cucharadita nuez moscada en polvo
• 1/2 cucharadita cardamomo en polvo
• 1/2 cucharadita canela en polvo
• 1/2 cucharadita clavos
• 1/4 cucharadita pimienta negra en grano

Instructions

 

• A mi me gusta "tostar" un poco las especias antes de molerlas, pero no es necesario hacerlo. Es muy importante que no se quemen, así que lo mejor es calentar una sartén y retirarla del fuego, poner las especias y si quieres, las vuelves a poner en el fuego bajo, sin para de moverlas, cuando notes el aroma brutal que sueltan, déjalas 1 minuto y listo.
• Pon las especias en un mortero y muele a mano, para mi es la mejor forma de hacerlo, también se pueden meter en un robot de cocina y dejar la mezcla más fina, pero como yo suelo hacer poca cantidad, las muelo a mano y disfruto de ese rato que me parece hasta un poco mágico.

Nutrition Facts

GARAM MASALA CASERO

Amount Per Serving

Calories 5 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 1mg0%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Iron 1mg6%

* Los porcentajes de Valores Diarios están basados en una dieta de 2000 calorías.

Keyword garam masala

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